Pumpkin Cornbread is a cozy twist on the classic cornbread that brings a touch of fall right to your table. It’s made with sweet pumpkin puree blended into the batter, giving it a moist texture and a subtle pumpkin flavor that pairs perfectly with the golden, slightly crumbly cornmeal base. You’ll notice a lovely balance between sweet and savory, with a hint of warmth from cinnamon or spices if you like.
I love making this cornbread when the weather starts to cool down because it smells so good while baking, and it fills the house with that warm pumpkin scent. It’s one of those recipes where the batter is simple to mix up, but the result feels extra special, like comfort food with a little seasonal surprise. I usually add a bit of brown sugar to give it a gentle sweetness that makes every bite a treat.
My favorite way to serve Pumpkin Cornbread is warm, right out of the oven, slathered with a little butter that melts into every crumb. It’s wonderful alongside chili, stews, or even just a cup of tea. Sometimes I’ll even crumble it over soups for a fun texture twist. This cornbread is a recipe I always keep on hand during the fall and winter months because it’s easy to make and always a crowd-pleaser!
Key Ingredients & Substitutions
Cornmeal: Yellow cornmeal gives that classic cornbread texture and color. If you want a finer crumb, you can use stone-ground cornmeal or even a mix with fine corn flour.
Pumpkin Puree: Canned pumpkin puree is easy and consistent. If fresh pumpkin is your thing, roast and mash it well, then drain any excess moisture for best results.
Spices: Cinnamon and nutmeg bring warmth and depth. If you’re missing ginger or want to skip it, that’s fine – the cinnamon and nutmeg carry the flavor well alone.
Milk: Whole milk adds richness, but buttermilk is great too for a bit of tang and extra moisture. Plant-based milks like almond or oat can work for dairy-free options.
Butter & Eggs: Butter enriches the batter and gives a nice crumb. For a dairy-free version, try melted coconut oil. Eggs help bind everything and add lightness; flax eggs can be a vegan substitute but may alter texture slightly.
How Can I Make Sure My Pumpkin Cornbread Is Moist and Tender?
The key to moist pumpkin cornbread lies in balancing wet and dry ingredients and not overmixing the batter. Here’s what I do:
- Whisk dry ingredients thoroughly to distribute leavening evenly.
- Mix wet ingredients separately for a smooth blend.
- Combine wet and dry just enough to bring them together—some lumps are okay! Overmixing can make the cornbread tough.
- Bake in a greased or parchment-lined pan to prevent sticking and encourage even cooking.
- Check for doneness with a toothpick: it should come out mostly clean but can have a few moist crumbs.
- Let it cool slightly before slicing to let the texture settle and avoid crumbling.
Equipment You’ll Need
- 8×8-inch baking pan – I like using this size because it bakes the cornbread evenly and makes nice squares.
- Mixing bowls – You’ll need a couple: one for dry ingredients and one for wet, making mixing easier.
- Whisk – helps combine the ingredients smoothly and prevents lumps.
- Measuring cups and spoons – for accuracy with ingredients like spices, milk, and pumpkin.
- Spatula – perfect for spreading the batter evenly in the pan and stirring gently.
- Oven – essential for baking until golden and cooked through.
Flavor Variations & Add-Ins
- Chocolate Chips – sprinkle some into the batter for a sweet twist, perfect for kids or dessert-like cornbread.
- Crumbled Bacon – add cooked, crumbled bacon for a smoky, savory flavor that pairs well with spicy chili.
- Cheddar Cheese & Jalapeños – fold in shredded cheese and chopped jalapeños for a spicy, cheesy variation.
- Apple or Pear – stir in chopped fresh fruit for a touch of sweetness and extra moisture.
Pumpkin Cornbread
Ingredients You’ll Need:
- 1 cup yellow cornmeal
- 3/4 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger (optional)
- 1 cup canned pumpkin puree
- 2 large eggs
- 1/4 cup unsalted butter, melted and cooled
- 1/2 cup milk (whole or buttermilk)
- 1 teaspoon vanilla extract
Time Needed
This recipe takes about 10 minutes to prepare and 25-30 minutes to bake, for a total of roughly 35-40 minutes. It’s a quick and easy way to enjoy a cozy fall treat!
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 375°F (190°C). Grease an 8×8-inch baking pan or line it with parchment paper to prevent sticking.
2. Mix the Dry Ingredients
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger until everything is well combined.
3. Mix the Wet Ingredients
In a separate bowl, whisk the pumpkin puree, eggs, melted butter, milk, and vanilla extract until smooth and creamy.
4. Combine Wet and Dry
Pour the wet ingredients into the dry mix. Stir gently until just combined — don’t overmix, or the bread may become tough. It’s okay if the batter is a bit lumpy.
5. Bake the Cornbread
Pour the batter into your prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
6. Cool and Serve
Remove the cornbread from the oven and let it cool slightly before cutting into squares. Serve warm with butter or whipped cream, and sprinkle with a little cinnamon or pumpkin pie spice if you like.
Can I Use Fresh Pumpkin Instead of Canned?
Yes! Just make sure to roast and puree the fresh pumpkin first, then drain any excess moisture before measuring. This helps keep the batter from becoming too wet.
Can I Substitute the Milk?
Absolutely! Whole milk or buttermilk works great, but you can also use plant-based milks like almond or oat milk for a dairy-free option without sacrificing taste.
How Should I Store Leftover Pumpkin Cornbread?
Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in the microwave or oven to keep it moist.
Can I Make the Batter Ahead of Time?
Yes, you can prepare the batter and refrigerate it for up to 24 hours before baking. Just give it a gentle stir before pouring it into the pan and baking as usual.